There has been some great grilling going on around here lately, and with it still being National Barbeque Month I wanted to share more of what we have been enjoying since we've been cooking with our new Big Green Egg-(BGE). Grilling sure is a tasty way to enjoy both cooking and eating, and it's especially all the better when the weather is perfect, isn't it? We enjoy cooking, and of course eating all the more now as we keep trying out new recipes, and also experimenting with different foods and techniques to prepare them. This London Broil was a pleasing experience, it was quite delicious and I'm sure it will be something we'll do again and again. I made a delicious marinade for the meat and it really added some great flavor to this London Broil. It was over all quite impressive!
London Broil
1-1/2 to 3 pound - Boneless beef top round for London Broil
Cut approximately 1/4 inch cut lines in two directions forming a grid pattern across both sides of meat.
Marinade:
For 1-1/2 to 3 lbs - Boneless beef top round for London Broil
3 garlic cloves
1/2 tsp salt
1/4 cup balsamic vinegar
1/4 dry red wine
3 tbsp honey
1 tbsp soy sauce
1 tsp spice blend (I used Mrs Dash-Original and McCormick-Mesquite seasoning)
Crush garlic to a paste with a pinch of salt( I use a pestle and mortar). In a large ziploc or resealable bag add the garlic paste and all other ingredients and combine well by massaging bag. Add meat to bag, press out excess air and seal. Place on shallow plate or baking dish. Place in refrigerator. Marinate meat at least 4 hours and up to 24, turning occasionally.
Cooking Method:
Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off.
Keep in mind that cook times are basically guide lines and that using a thermometer is the best way to achieve and determine if your meat is done - 145 / med. rare - up to 160 for med. well.
Also remember that the meat will continue to cook when tented and resting!
(Method A) Place meat on grill grid set up at about 5 to 6 inches over glowing coals (about 500 F. grill temp.) for about 7 minutes on each side for medium-rare.
(Method B) Sear (very hot)on both sides, remove and cool down the grill to 350 F. Roast on a raised grid to your desired doneness.
4)) Transfer steak to a cutting board, tent with foil and let rest for 10 minutes. Holding a knife at a 45-degree angle, cut steak across grain into thin slices.
Enjoy!...
